Chinese Chicken and Broccoli (Video) - CJ Eats Recipes (2024)

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What I love most about this Chinese Chicken and Broccoli recipe is that is comes together so quickly! The chicken breast, which is notorious for being dry, is marinated, velveted, and cooked quickly in the wok to ensure the white meat is tender and juicy. It comes together in about 10 minutes, which is no time at all for a quick dinner!

Ingredient Tips for Chinese Chicken and Broccoli

• CHICKEN – I used chicken breast in this recipe but if you prefer chicken thigh, feel free to sub with that instead! Just make sure to cut the chicken into 1″ pieces.
• BROCCOLI – Ensure the broccoli is cut to similar shape/size as the chicken – this allows for the dish to cook evenly, look more cohesive, and allow for an overall more enjoyable eating experience!
• SHAOXING WINE – If you cannot or do not want to use wine, you can sub with sherry, mirin, or chicken stock!
• WHITE PEPPER – I get asked all the time if you can sub black pepper for white pepper – and my answer is, it depends BUT you need to watch the ratio. White pepper has a milder flavor profile than black pepper, so it’s a 1-1 substitute. I would start with less black pepper and add as you go. (But really, you should have white pepper in your pantry! It’s a staple in mine!)
• NEUTRAL OIL – My favorite neutral oil is avocado oil, but you can also use canola or vegetable oil! I don’t use olive oil when cooking Chinese food for two reasons: 1. It has a low burning point and 2. I find that the flavor profile does not usually go with the dish.
• MSG – As always, this is optional.

Recipe Tips for Chinese Chicken and Broccoli

VELVETING

• Velveting is a key Chinese cooking technique that involves marinating the protein in cornstarch and various seasonings (such as white pepper, salt, shaoxing wine, and oils) before quickly passing it through hot oil. It’s one of my favorite ways to guarantee moist and tender meat, and it’s a trick that I don’t hear home chefs talk about often. I love incorporating it into my recipes like Chinese Chicken and Broccoli because it’s one of the best ways to make restaurant quality Chinese food at home!

BLANCH YOUR BROCCOLI

• Blanching your broccoli is a quick and simple way to keep them crisp and delicious in your Chinese Chicken and Broccoli ! It tenderizes without making it mushy, and eliminates any bitterness. It also helps prevent loss of color.

If you’re looking for another chicken dish to make, try General Tso’s Chicken!

Cooking With a Wok (Alternatives)

By now, you know that I LOVE cooking with my carbon steel wok! It is my #1 most recommended kitchen tool, as I believe it is perfect for high-heat cooking and results in restaurant quality Chinese food!

If it is your first time cooking with a wok, make sure to read my “How To Season a Wok” post. There is a video included that shows exactly how to season your brand new wok and how to maintain it so it lasts for years.

If you cannot or do not want to use a wok, you can use a large pan, cast iron, or even a dutch oven.

My KEY TIP would be to avoid crowding your pan – crowding can lead to your Chinese Chicken and Broccoli not cooking thoroughly and becoming mushy. If you think your dish will be crowded, use a larger pan, cast iron, or dutch oven, OR cook in batches.

If you tried this Chinese Chicken and Broccoli or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the comments below!